Baked fish with mozzarella and tomatoes recipe
Baked Fish with Mozzarella and Tomatoes recipe
|600 g||fish fillet, e.g. salmon, frozen|
|1 tsp||grated lemon peel|
|2 tbsp||lemon juice|
|500 g||beef tomatoes|
|2 tsp||butter or oil|
|salt and pepper|
|some||rosemary, fresh, finely chopped|
|some||thyme or basil, chopped|
|125 g||mozzarella cheese|
|4 tbsp||freshly grated Parmesan cheese|
|some||basil leaves, to garnish|
Allow the fish to thaw, rinse with cold water, pat dry and divide into 4 portions. Sprinkle the fillets with lemon juice.
Preheat the oven to 180°C.
Crosswise carve the tomatoes, place in boiling water for 30 seconds and chill with cold water. Peel, remove the seeds and cut the tomatoes in thick slices.
Grease a casserole dish and place the fish on the bottom. Season with salt, pepper and lemon zest. Layer the tomato slices overlapping onto the fish. Season with salt and pepper and sprinkle with the herbs. Thinly slice the Mozzarella cheese and place the slices over the tomatoes. Combine the breadcrumbs and the Parmesan cheese and divide the mixture on top. Bake for approximately 25 minutes.
Garnish with basil. Serve with rice, pasta or potato mash.
ca. 10 min
ca. 25 min
ca. 1 hr
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